My husband’s been updating his ancient Roman recipes and this is a modern update of Dulcia Domestica (home-made dessert) from a fourth century CE book, Apicius’ De Re Coquinaria. That recipe was for an almond-stuffed date candied honey and red wine. This recipe is an update for Easter with dates, marzipan (almond paste) and almond stuffing that’s coated with dark chocolate.
Prep time 10 minutes/Cook time 5 minutes/Makes 20 (plus setting time)
Ingredients:
150g (1/3 lb) quality dark chocolate (at least 70% cocoa solids)
20 large dates, pitted
60g (2 oz) marzipan (optional)
20 whole blanched almonds
Method:
Break the chocolate up into pieces, then place in a glass bowl set over a small pan of simmering water, without letting the bottom of the bowl touch the water. Stir until melted, then turn off the heat.
Cut a slit down the side of each date and remove the stone. Wrap a little marzipan (heat to soften slightly), around each almond, then stuff one in each date.
One by one, dip the dates in the melted chocolate to coat, then place on a sheet of greaseproof paper to set.
